Deep-Fried Fermented Tofu

Exercise 1

raw material

8 pieces of refined tofu, cut into 32 small pieces, 2500g of special brine, 50g of soy sauce, 3g of melanterite (ferrous sulfate), 5

Exercise 1

raw material

8 pieces of refined tofu, cut into 32 small pieces, 2500g of special brine, 50g of soy sauce, 3g of melanterite (ferrous sulfate), 50g of fresh soup/kloc-0, 50g of dried Chili powder, 25g of sesame oil, 8g of refined salt, 3g of monosodium glutamate and 0g of fried vegetable oil1000g.

Method 1

1, saponite (also known as saponite, melanterite, calcined red name crimson alum or alum red. ) put it into a bucket, pour boiling water, stir with a wooden stick, then put the tofu in, soak it for 2 hours, take it out, air-cool, drain the water, and then soak it in special salt water (soak it for 3-5 hours in spring and autumn, 1-2 hours in summer and 6- 10 hours in winter). After soaking in salt water, tofu turned into black tofu blocks.

2. Put the dried red pepper powder into a basin, mix well with salt and soy sauce, pour in hot sesame oil, and then add fresh soup and monosodium glutamate to make juice for later use.

3. Put the pot on medium heat, add the fried vegetable oil, and when it is 60% hot, add the stinky tofu pieces one by one, fry until the tofu is crispy, take it out, drain the oil and put it on the plate. Then insert a hole in the middle of each cooked tofu with chopsticks, and put the juice into a small bowl to serve together.

Exercise 2

1, prepare a piece of tofu, soy sauce, stinky tofu, Chili powder and cooked sesame seeds.

2. Cut the tofu into thick slices.

3. Sprinkle some salt for 5 minutes.

4. Sauce: 2 pieces of stinky tofu are mashed and added with appropriate amount of soup, mixed with a little soy sauce.

5. Crush the cooked sesame seeds.

6. Put oil in the pot and heat it.

7. Add marinated tofu and fry it.

8. Fry until golden on both sides.

9. Remove the fried tofu for later use.

10. Dip the fried tofu in the sauce and put it on a plate.

1 1. Spread a layer of tofu and sprinkle with Chili powder and sesame seeds; Then repeat it.

12, you can eat after eating.

Exercise 3

material

Stinky tofu, cumin powder, seafood sauce, Lee Kum Kee XO sauce.

working methods

1. After a pot of oil is heated by a large fire, put down the stinky tofu and fry it until it bulges in the middle, with golden shells on both sides, and you can pick it up.

2. Sprinkle cumin powder with Shanghai fresh sauce.

3. Finally, stack three pieces of stinky tofu, insert toothpicks, and add a little Lee Kum Kee XO sauce.

skill

The stinky tofu skewers fried at home are hygienic, and the seafood sauce is not spicy, which is suitable for children's tastes. Eating too much fried stinky tofu is not good for your health. When eating stinky tofu, eat fresh fruits and vegetables rich in VC.

Exercise 4

material

Ingredients: Beidoufu 1000g.

Seasoning: vegetable oil 100g, Chili oil 50g, soy sauce 50g, monosodium glutamate 2g and sesame oil 25g.

working methods

1. Put the soap alum into a bucket, then pour boiling water and stir with a stick, then add the tofu, soak for 2 hours, then take it out and let it cool;

2, then put it into salt water, mainly depending on the hardness of the embryo, the hard one can be soaked more, and the light one can be soaked for less time;

3. Take out the brine, wash it with cold boiled water, put it into a sieve to drain the water, keep the washed water and continue washing, and pour it into the brine when the water is strong;

4, Chili oil, soy sauce, sesame oil, monosodium glutamate and a little soup into juice;

5. Boil the oil, put the pickled tofu into the oil pan one by one, fry for about 5 minutes, and take it out when the inside is tender;

6. After draining the oil, put it on a plate and poke an eye in the middle of each tofu with chopsticks. Stir the mixed spicy oil juice evenly and pour it into tofu eyes.

Nutritional value of stinky tofu

Stinky tofu is made of high-quality soybeans. The production process is complex, and soybeans have to go through ten processes, such as screening, hulling, soaking, pulping, filtering, cooking, pulping, forming, dicing and fermentation. Chenggong stinky tofu is soft and smooth, emitting a special fragrance. Grandfather praised the cloud: "The taste is more beautiful, and the jade food cannot be passed on." It not only has high nutritional value, but also has good medicinal value.

According to ancient medical books, stinky tofu can cold and benefit qi, harmonize spleen and stomach, relieve swelling and pain, clear away heat and promote blood circulation, and turbid qi in large intestine. Eating regularly can enhance physical fitness and strengthen skin. According to reports, stinky tofu, like yogurt, contains plant lactic acid bacteria. Stinky tofu, pickles and other foods contain high concentrations of plant fungicides, including tannic acid and plant alkali, and the survival rate of plant lactic acid bacteria in the intestine is higher than that of animal lactic acid bacteria.

There are two kinds of stinky tofu: dried stinky tofu and stinky tofu milk, both of which are very popular snacks. Stinky tofu is small, but its production process is complicated. Generally, it goes through several processes such as frying, adding brine and fermentation. In the whole production process, it is required to be carried out under natural conditions, and the requirements for temperature and humidity are very high. Its raw material, dried bean curd, is originally a bean product with high nutritional value. Protein content is 15%-20%, which is equivalent to meat and rich in calcium. After fermentation, protein is decomposed into various amino acids to produce substances such as yeast, so it has the functions of stimulating appetite and promoting digestion.

Stinky tofu milk is called "vegetarian cheese" in China, because it is low in saturated fat and cholesterol-free, and it also contains soybean isoflavone, a unique health-care ingredient in soybean. Its nutritional value is even higher than cheese. Eating stinky tofu has a positive effect on preventing Alzheimer's disease.

A scientific study shows that once stinky tofu is made, the most significant change in nutritional composition is the synthesis of a large number of vitamin B 12. Every100g of stinky tofu can contain about10g.

Lack of vitamin B 12 will accelerate the process of brain aging, thus inducing Alzheimer's disease. Besides animal foods such as meat, eggs, milk, fish and shrimp, fermented bean products can also produce a lot of vitamin B 12, especially stinky tofu.

The stinky tofu business all over the country is called "no stinky, no money". Some analysis shows that the better the beauty, the more she likes to eat stinky tofu. There are some condiments in the formula of stinky tofu, which is good for your health if eaten in moderation. For example, many spices such as pepper (refined, Hunan specialty) are beneficial to eat in moderation. According to some data, after pepper enters the human body, it can increase gastrointestinal peristalsis in the human body, thus promoting metabolism in the human body, making people defecate smoothly and refreshed. Pepper is also rich in vitamin C, which is the main component to maintain the human immune system.

I believe many people also have a deep understanding (people who like to eat Chili peppers have fewer colds than those who don't like Chili peppers). Medical experts (nutrition) remind that foods rich in vitamin C, such as carrots and vegetables, should be supplemented every day.